Hub's Birthday dinner

So for the last SEVERAL years, for my Husband's Birthday I've told him, I'd make him whatever he wants for Supper on his Birthday OR We could go out. I do all the cooking for the most part in our house (however he is a GREAT helper when I need him) so there are QUITE a few recipes he could choose from, and yet for the last 3 years (maybe longer but I know at least 3) it's ALWAYS been the same, Seafood Chowder. The anticipation is building in my house for this recipe. 

When we FIRST moved to Saint John, I was CONSTANTLY looking for new and AWESOME recipes, and came across a New England Clam Chowder recipe. I adapted it, and made it my own! 

Here are 3 reasons why my husband LOVES this recipe SO much

1. I always make a TON of it

2. I'm not stingy with ANY of the ingredients

3. There's a LOT of Bacon! 

I mentioned that I would tell you how to make this a cheaper version. How? Well for one, make this simply clam chowder. The clams are the cheapest seafood in here. The other way? Half this recipe. I mentioned I make a TON...that's because this recipe is double the original. So here are your ingredients

8 Strips of bacon, raw, and chopped

4 Ribs of Celery, chopped

1 good size onion, chopped

3 1/2 cups chicken Broth

2 10oz cans of clams,drained 

1 bag frozen shrimp, peeled (or 2 shrimp rings)

1lb scallops (I'd picked up some frozen ones a week or two ago, then he reminded me he wanted this so they're still in my freezer)

2 8oz bottles of Clam Juice

4 med potatoes cubed

4 tsp dried parsley 

1 tsp celery salt

1/2 tsp garlic powder

2 cups heavy whipping cream 

1/4 cup flour 

In a large pot cook bacon,  stirring often for about 2 min, then add the celery and onion and cook for another 3 min, stirring often 

Add Broth, Seafood, Clam juice, potatoes and Spices to the pot. Bring to a boil, reduce heat and simmer for about 20min

In a bowl Whisk together the Cream and flour. Stir into pot, and simmer until thickened, stirring often 

It's really good, and I'm looking forward to making it...I'm thinkin I may make it EARLIER in the day because it can get hot in the kitchen with this one!